|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Policy could not be discovered without the assistance of EHS. It is vital that PIC and all food employees understand the policy. Employees should be trained on the importance of the policy. CDI- Policy found. Retraining of employees should occur. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P - Repeat - Observed employee going from cashier responsibilities, donning gloves, and touching food without hand washing. - CDI - Corrected through education. Washed hands. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed gallon of milk reading 54F. Discontinue leaving milk out of reach in units for a prolonged period of time. Observed crafts (half/half, 2%, and whole milk) reading 57F. CDI- Gallon of milk was cooled down. Crafts were discarded and changed out.
Recommend using TPHC on crafts to ensure compliance at all times. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- repeat - Observed cloths in sanitizer at 50ppm. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Repeat - Observed floors in need of cleaning throughout facility |